Name: Anchovy Eggs
Ingredients: half lengthwise; cayenne

Anchovy Eggs

Ingredients

half lengthwise
cayenne

Directions

Hard-boiled eggs. Take off the shells and cut the eggs in half lengthwise ; take out the yolks and pound them into a paste with butter, anchovy sauce, and a little cream or milk ; season with cayenne. Fill the whites with the mixture, put them into the oven for a few minutes, and serve on hot buttered toast.

By Hamilton, Margaret. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.